Recipe| Ingredients | | | 4 | cup | sugar | | | 1 | cup | brown sugar | | | 1/2 | pound | butter | | | 2 | cup | evaporated milk | | | 1/2 | pound | butter | | | 5 | cup | pecans, chopped | | | 1 | pn | salt | | | 1 | teaspoon | vanilla | | | | | |
Directions:
| Place milk, 1/2 lb butter, both sugars and salt in a large heavy pan. Bring to boil, cook to "softball stage" (You MUST use a candy thermometer.) Remove from heat and add 1/2 lb butter. Beat constantly. When you feel it begin to thicken, add pecans and vanilla. When thick QUICKLY drop by teaspoon on greased surface or foil. Leave 2-3 inches between each as they will flatten out. REMEMBER THIS CANDY IS STIRRED CONSTANTLY WHILE BEING COOKED AND BEATEN CONSTANTLY WHEN REMOVED FROM THE FIRE.
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